| Carpaccio di Manzo |
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Thin slices of marinated filet mignon topped with white truffle oil, arugula & shaved parmigiano |
| Calamari Fritti |
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Fried baby calamari served with traditional marinara sauce |
| Steamed Mussels |
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New zealand mussels steamed in white wine and garlic butter and splash of creme fraiche |
| Escargot |
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Escargot topped with roasted garlic butter and oven baked in a puff pastry |
| Sashimi |
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Fresh bluefin tuna served with white rice, wasabi and ginger |
| Maine Lobster Cocktail |
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Medallions of maine lobster topped with our savoie sauce |
| Jumbo Lump Crabmeat Cocktail |
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Crabmeat topped with our savoie sauce |
| Jumbo Shrimp Cocktail |
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Large prawn shrimp topped with our savoie sauce |
| Short Rib Sliders |
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Boneless short rib |
| Squash Blossom |
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Lemon aioli and pesto |
| Meatball and Marinara |
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Made with fresh filet mignon |
| Eggplant Melanzane |
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Layers of grilled eggplant, marinara sauce, parmigiano and mozzarella cheeses |
| Short Rib Polenta |
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Boneless short rib served with polenta |
| Large Cheese Board (for 4) |
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Hand selected artisan cheese, meats & fruits |
| Small Cheese Board (for 2) |
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| House Salad |
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A wedge of crisp lettuce, diced roma tomatoes, bacon bits, red onions and blue cheese crumbles |
| Caesar Salad |
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| Insalata Mediterranean |
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Arugula, avocado, hearts of palm, fresh mozzarella and parmigiano topped with extra virgin olive oil |
| Caprese Salad |
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Fresh burrata, sliced beefsteak tomato with extra virgin olive oil and topped with fresh basil |
| Shrimp Louie |
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A bed of iceberg lettuce with tomatoes, carrots and a cruet of louie dressing |
| Soup du Jour |
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| Lobster Bisque |
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| Spaghetti al Pomodoro Fresco |
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Spaghetti with fresh roma tomatoes, basil, extra virgin olive oil and a touch of garlic |
| Fusilli Fra Diavolo |
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Baby calamari sauteed in extra virgin olive oil, white wine and garlic in a spicy marinara sauce with fusilli pasta |
| Spaghetti and Meatball |
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One meatball made with fresh ground filet mignon |
| Fettuccine alla Bolognese |
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Fresh ground veal and filet mignon cooked in our delicate tomato sauce with a touch of herbs |
| Cannelloni |
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Two homemade pastas rolled and stuffed with lobster, crab and shrimp topped with absolut vodka pink sauce |
| Short Rib Lassagna |
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Fresh pasta layered with a blend of ricotta, parmigiano-reggiano and buffalo mozzarella, then oven baked |
| Duck Pasta |
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Oven baked duck breast over penne pasta with shitaki mushrooms, herbs and spices |
| Gems of Sea |
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Spaghetti, lobster, shrimp, scallops tossed in a pesto and gorgonzola sauce |
| Clams Genovese |
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Baby icelandic lobster sauteed in olive oil and roasted garlic butter on top of fusilli pasta and clams in a béchamel sauce |
| Mushroom Risotto |
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Shiitake mushrooms, sauteed with extra virgin olive oil, fresh diced roma tomatoes, then blended with imported Arborio rice and Italian parsley topped with truffle oil |
| Paupiettes de Veau |
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Rolled provimi veal stuffed with prosciutto di parma and buffalo mozzarella, sauteed in white wine, butter and sage |
| Oven Baked Chicken Breast |
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Stuffed with provolone cheese, roasted red pepper and artichokes |
| Lollipop Lamb |
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New zealand lamb served alla milanese |
| Steak Diane |
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10 oz. filet mignon pounded thinly and sauteed in clarified butter, shallots, dijon mustard, chives and flambéed in bristol cream sherry and courvoisier cognac |
| 14 oz. Rib Eye |
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Charbroiled and finished in our state of the art oven |
| Veal Chop |
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16 oz. provimi veal chop marked on the charbroiler, then oven roasted and topped with extra virgin olive oil and rosemary |
| Filet Mignon |
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10 oz. filet mignon charbroiled to perfection, served on a baked portobello mushroom topped with a port wine reduction |
| Veal Milanese |
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16 oz. provimi veal chop pounded thinly, coated with savoie seasoned italian breadcrumbs and sautéed in extra virgin olive oil, topped with a tri-colored salad and a lemon wedge |
| Bone in Tomahawk Steak (for 2) |
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28 oz. rib eye charbroiled and finished in our state of the art oven |
| Pepperoni and Cheese |
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| Grilled Vegetable and Cheese |
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A combination of zucchini, eggplant, spinach, carrots and topped with fresh arugula and truffle oil |
| White |
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Alfredo style sauce, grilled chicken and shaved parmigiano |
| Prosciutto Margherita |
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Prosciutto with fresh mozzarella, basil and our marinara sauce topped with truffle oil |
| Short Rib |
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Short rib, red bell peppers, caramelized onions and topped with mozzarella |
| Shrimp |
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A combination of shrimp, avocado, garlic butter, almonds and ancho chile |
| Fresh Fillet of Sole |
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Ligthly grilled meuniere or almandine |
| Fresh Fillet of Salmon |
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Salmon sauteed in extra virgin olive oil and then oven roasted |
| Bouillabaisse |
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Halibut, sea bass, swordfish, clams, mussels, jumbo shrimp and calamari in our tomato broth |
| Loin of Sword |
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A 10 oz. loin of swordfish charbroiled and brushed with lemon butter |
| Lobster Risotto |
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Medallions of lobster sauteed in extra virgin olive oil, a hint of garlic, fresh diced roma tomatoes, flambéed in courvoisier cognac, then blended with imported arborio rice |
| Sea Bass En Papillote |
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Chilean sea bass oven baked in parchment paper |
| Sole a lAdmiral |
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Fresh petrale sole stuffed with lobster, crab and shrimp then oven baked to a golden brown |
